Cranberry white chocolate cookies
An absolutely crunchy crispy cookie with the mild tanginess of cranberries and sweetness of white chocolate and oozing with the goodness of oats and whole wheat flour 🙂
Ingredients:
- Whole wheat flour 200 gm
- Oats 100 gm
- Strawberry custard powder 50 gm
- Salt a pinch
- Butter 150 gm
- White chocolate 100 gm
- Sugar 100 gm
- Cranberry 1/2 cup
- Baking powder 1/4 tsp
- Baking soda 1/4 tsp
- Butter/strawberry essence 1 tsp
- Milk 1-2 tbsp (optional)
Method:
- Mix wheat flour, strawberry flavoured custard powder, oats, salt and the rising agents thoroughly.
- Chop the white chocolate bar into small pieces or you may choose equal quantity of good quality white chocolate chips.
- Cream the butter and sugar till it’s soft and fluffy.
- Now add the butter or strawberry essence and mix well.
- Now slowly add the dry ingredients and mix well to form a dough.
- You may sprinkle one to two tablespoons of milk if you find the dough to be too dry. Do not add more milk. You can add a spoon of butter.
- Line a baking tray with parchment paper and shape small cookies out of the dough and arrange them onmthr tray leaving some space between 2 adjacent cookies.
- You can refrigerate the tray with the cookies for few minutes and meanwhile preheat the oven at 150-160 degree Celsius for atleast 10 minutes.
- Bake the cookies for 22-25 minutes or till it appears done from the sides.
- Remove the tray from the oven and allow it to cool for 3-4 minutes. The cookies might appear soft when they are hot. But will eventually harden on cooling.
- Transfer the cookies on to a cooling rack and cool it well.
- Store in airtight containers and enjoy these healthy cookies with a cup of cold milk or gift it to your friends or relatives 🙂
